Black Cocoa Bundt

Despite the fact that it is listed as the Father’s Day celebration cake in Baked Occasions by Matt Lewis & Renato Poliafito, I knew this bundt cake would be perfect for my mom’s 60th birthday party in Saskatoon this summer.

My siblings and I invited family and friends for a big celebration. Being the pastry chef in the family, I knew that I would be in charge of the dessert. In true prairie fashion, there were over 70 of us and we roasted a whole pig, had coleslaw and all the fixings. To end the meal, I wanted something equally as impressive and delicious as the roasted pig. I made six of these bundt cakes which were a big hit (thanks to my mother-in-law for tracking down 6 bundt pans, since people rarely own more than one!). It’s worth saying that bundts and BBQs are a perfect pairing.

What makes this bundt so special is the black cocoa. It creates a stunning dark charcoal colour. It is rich, dark and surprisingly light. Best of all, the whisky glaze gives it a smoky kick.

It took me awhile to find the black cocoa, and I finally found it at Bulk Barn. If you want to learn more about what black cocoa is, check out the Baked blog called The Baking Society.

I encourage you to pick up the cookbook, it is a favourite of mine. I am a huge fan of Lewis and Poliafito’s bestselling cookbooks and made a point of visiting their bakery in New York when I was there last summer.

Makes 1 Bundt

Ingredients:

½ cup black cocoa powder

¼ cup regular cocoa powder

1 Tbsp instant espresso powder

1 cup hot coffee

2 ¼ cups AP flour

2 tsp baking powder

1 ¼ tsp salt

¼ tsp baking soda

2 ¼ cups dark brown sugar

¾ cup + 2 Tbsp canola oil

1 Tbsp pure vanilla extract

2 eggs

2 egg yolks

1 ½ cups 35% cream

Procedure:

Grease the pan with a non-stick spray or butter.

Combine both cocoa powders, espresso powder and coffee. Set aside to cool.

Whisk together flour, baking powder, soda and salt.

In another bowl, combine the brown sugar, oil, and vanilla. Whisk in the eggs and yolks. To this, you will add the flour mixture, alternating with the cocoa mixture.

Whip the cream to medium peaks and fold in.

Pour the batter into the pan and bake at 350ºF for 55-60 minutes. Use the toothpick test.

5 thoughts on “Black Cocoa Bundt”

Yes. Fabulous. I would eat sand if it had that glaze on it. Most of my friends didn’t want their bundt pans back. They say they never make bundt cake any more. I don’t get that. Bundt cakes are a great coffee and cake thing.